Ice-cream freezer.



T. L. VALERIUS. ICE CREAM FREEZER. APPLIOATION FILED AUG. 20. 1906.

ilk *Q E witnesses II wentor Z2 YZwdamL Viz'rz'mj .Ilttorn Patented Sept: 29, 1908.

a SHEETB-BHEET 1;

T. L. VALERIUS. ICE CREAM FREEZER. APPLICATION FILED AUG. 20, 1906.

899,928. Patented Sept. 29, 1908.

a snms-snnni 2.

I l/III mt [zzzw/or:

( eases JZwdz/zLZ. 0/8/1 42 T. L. VALERIUS. I ICE CREAM FREEZER. APPLICATION FILED AUG. 20

Patented Sept. 29, 1908.

3 SHEETS-SHEET 3.

witnesses:

UNITED STATES PATENT OFFICE.-

THEODORE L. VALEBIUS, OF'FORT AT KINSON, WISCONSIN, ASSIGNOR TO THE CREAMERY PACKAGE MFG. COMPANY, OF CHICAGO, ILLINOIS, A CORPORATION OF ILLINOIS.

ICE-CREAM FREEZER.

Specification of Letters Patent.

Patented Sept. 29, 1908.

Application filed August 20, 1906. Serial No. 331,316.

To all whom it may concern:

Be it known that I, THEODORE L. VALE- RIUS, a citizen of the United States, and a resident of Fort Atkinson, county of Jefferson, and State of Wisconsin, have invented a certain new, useful, and Im roved Ice- Cream Freezer, of which the fo lowing is a full, clear, and exact description, such as will enable others skilled in the art to which it appertains to make and use the same.

My invention relates to the art of manufacturing ice cream and the like, and has special reference to improvements in ice cream freezers.

The primary object of my invention is to provide an apparatus, whereby liquid, such as ice cream custard may be reduced to a semi-frozen state, for subsequent refrigeration in suitable storage. or packing vessels, and further to provide an apparatus whereby the rocess of manufacturing ice cream and the ike may be carried on continuously.

Further and particular objects of my invention, as compared with such as are in resent-day use, are: to reduce the cost of arge ca acity ice cream freezers, to lessen the la or of operating ice cream freezers, to provide a freezing apparatus which may be operated with less power than usual, to make it easier to maintain the apparatus in sanitary condition, and finally, to provide an ice cream freezer, the product of which shall be greatly increased in volume com ared with the volume of the custard supplied to the machine.

Broadly defined my invention consists in an ice cream freezer, com rising a freezing vessel that is open at t e top; which is equip. ed with means for feeding the liquid to be rozen to said vessel and with means for agitating and refrigerating the contents of said vessel and which is constructed to discharge said contents, when partially frozen, from the top of said vessel, whereby the freezing process may be .conducted or carried on continuously. And further my invention consists in im roved freezing apparatus, comprising a p urality of such freezers, so arranged that the semi-frozen product of one is discharged into another, the rocess of freezing being completed in the ast of the an internally cooled rotary freezing device,

occupying the lower part of said vessel, suitable scrapers cooperating with said device, means for feeding the liquid to ,be frozen to said vessel, and means for removing or discharging the semi-frozen liquid therefrom.

Further, the preferred structure includes two or more freezers of the next proceeding description arranged and operated in series.

Further, my invention consists in a liquid freezing ap aratus, comprising a vessel which is preferab y open at the top, in combination with means for agitating and freezing the contents of said vessel, and a rotary member at or near the top of said vessel for removing the semi-frozen liquid therefrom.

My invention also consists in various novel constructions and in combinations of parts, all as hereinafter described, and particularly pointed out in the appended claims.

stood by reference to the accompanying drawings forming a part of this specification, and in which Figure I is a plan view of a liquid freezing a paratus embodying my invention, portions t ereof being shown in section. Fig. II is an end view of the apparatus. Fig. III is a vertical section on the line X-X of Fig. I. Fig. IV is an enlarged detail in vertical section on the line YY of Fig. I. Fig. V is an enlarged plan view on the line ZZ of' Fig. IV, showing the adjustable clearing devices or scrapers.

Theqapparatus shown in the drawings and hereinafter described in detail, is adapted for freezing various liquids, but its ordinary use is in the manufactureof ice cream, audit is known as an ice cream freezer.

tion, A, of the freezer or apparatus, contains two parallel trough-like vessels, B and C, the bottom of the latter being at a lower level than the bottom of the former.

The arrangement of the troughs and the general construction of the body are well shown in Figs. I and III, from which it will be seen that the vertical walls of the troughs or vessels rise to the same level, although'the bottomslof the troughs are at different levels. The bottoms of the vessels are preferably semi-cylindrical. admitted to the up er vessel, B, through a pipe or spout, D. .he fiow of liquid is controlled by any suitable means (not shown) The liquid to be frozen is site the duct, E.

and while themachine is in operation, is continuous. From the first or upper vessel, B, the liquid overflows into the lower vessel, C, through a duct, E, provided in the intermediate wall A. The frozen or semi-frozen liquid is removed or discharged from the lower vessel through an opening, F, provided at or near the top thereof, at the end opp'ol G, re resents a drain by-pass containing a valve, (5 by which the contents of the upper vessel maybe drawn off into the lower vessel, after the supply of liquid has been cut off and before the apparatus is stopped or shut down.

H, represents the drain cock of the lower vessel by which the machine may be completely emptied, preparatory to cleaning the same.

Within the troughs or vessels, B and C, I arrange the freezing members, I and J. These are of cylindrical form and are constructed or mounted upon respective hollow shafts, K and L. The shafts rotate in suitably packed bearings, M and N in the ends of the vessels. The ends of the shafts, K and L are also held in stationar stufling boxes, 0, P, arranged in frame-wor Q, on the ends of the body, A.

At that end of the shaft, K, which is remote from or opposite the liquid inlet, D, a connection is provided for supplying freezing fluid to the hollow shaft and to the refrigerating device or cylinder mounted thereon. This connection is a valved pipe, It, which enters the stufling box, 0. The freezing fluid is supplied thereto by suitable means, not shown, such as a brine tank and circulating pump.

S, represents a valved steam pipe, which joins the brine connection to the end that the temperature of the member, I, may be raised when it is necessary to remove frozen or caked liquid therefrom, and also for the purpose of sterilizing the member, I, after the apparatus has been washed. The brine or other freezing fluid leaves the member, I, through a return pipe, T, connected with the other stationary stuiling box, 0.

E, is the liquid inlet for the vessel, (J, and at the opposite end of the shaft, L, said shaft, or more specifically its stufling box, P, is equipped with valved brine and steam connections, S and R.

T represents the outlet or return connection of the shaft, L.

A driving pulley, U, is arran ed on the shaft, L, and the shafts, L and II, are connected by a sprocket belt, U, running over s rocket pulleys, U, fixed on said shaft. In t e referred construction the shafts are rotate at the same speed, as I find that the best results are obtained under such conditions.

At the end of the vessel, C, I arrange a discharge head, V. This is a continuation of the opening, F, and within it is a spiral conveyer, W, which extends or reaches into the upper art of the vessel, C. The conveyer shaft, VV, is mounted in suitable bearings, and is provided with a sprocket wheel, U operated by the belt, U.

W", represents a clutch mechanism for connecting the sprocket, U with the shaft,

whereby the rotation of the conveyer, W, may be controlled, to effect or stop the discharge of frozen liquid from the a paratus.

It will be noted that the head, V, is provided with dischar e opening, V, in its side, through which the frozen liquid is gently discharged upon an inclined shelf or spout, V, whence the frozen substance falls into a can or vessel placed to receive it.

X and Y represent longitudinal bars or partitions arranged in the vessels, B and C, above the rotary members therein. These carry a plurality of small individually adjustable scra ers, Z, for removing the par tially frozen liquid from the peripheries of the freezing cylinder. The partition bars, X and Y, are provided with fingers, X, Y, which occupy the annular grooves of the cylindrical members, I, and J, and remove the freezing liquid from the surfaces thereof.

Said fingers have the form of light frames or rectangles containing openings which permit the liquid to freely surge or circulate from side to side of the vessel, under the propulsion of the rotary members. Actual contact between the rotary member and the scraping devices is avoided, to preserve the metallic surfaces, but said devices so closely approach said surfaces as to effectually remove all but a very thin film of frozen liquid from the rotating member. When the scrapers, Z, are lifted they may be freed and turned into opposite positions. Small screws, Z, are preferably provided for accurately adjusting the scrapers, Z, with relation to the corresponding ortions of the rotary members, I and J. It Wlll be noted that the scrapers have downwardly turned ends, Z, which clean the corner surfaces of the cylinders. The scrapers occupy inclined or diagonal positions with respect to the axis of the rotary members and serve as deflectors, which according to position, either retard or accelerate the flow of liquid in respective vessels. The partitions X and Y are adapted for easy removal, to facilitate the cleaning of the machine or apparatus.

The members, I and J are preferably identical in form and construction, hence the description of one will serve for both. In Fig. IV, I have illustrated one of these members in such manner as to disclose its construction in detail. Broadly speaking it com rises a plurality of hollow disks or short cy inders, J. These I employ with a view to increasing the refrigerating or chilling area of the rotary member and also for the purpose of increasing the efficiency of said member, as a means for aerating the liquid under treatment. 1 f f i Near its ends the hollow shaft, L, is provided with two sets 'of openings or ports, L and L, through which the freezing fluid is admitted to and discharged from the freezing member or cylinder; A plug, L, in the shaft, L, revents the direct passage of the freezing uid from end to end of the shaft and forces it to travel through'the freezing member. Each hollow disk, J, preferably comprises two interfitting flanged disks, J", J each provided with a hub portion, J. The ends of the hub ortions contain openings, J The disks, J and J are mounted upon the shaft, L, and "within the same'are other interfitting disks, J, J which form a radial partition of less diameter, adapted to a cause the freezing fluid to circulate upon the inner walls of the hollow disk, J. The metal used in making the disks is preferably sheet copper. The inner disks are held and the outer disks are spaced by metal rings, J J 8 and J". The flanges of thedisks, J 2 and J are united as by the process of brazing. The ends of the disk links are joined in like manner. Such is, the construction throughout. The hollow disks are held by end pieces, J which being first tightly screwed onto the shaft are afterward soldered or brazed at all joints. The spacing rings, J, at the ends of the device contain openings, J corresponding to the ports, L and L in the hollow shaft.

From the foregoing it will be understood that the freezing fluid enters the freezing member at the ports, L, and passin into the first disk flows about the partition disk. Returning or flowing from the peripher .of the partition or dividing disk to the ho low hub, the fluid passes into the next hollow disk, J, and so on to the discharge end of the member, when the fluid escapes through the ports, L". The fiow of fluid is constant; hence the rotary member is maintained at a temperature below freezing. The walls of the vessels,

B and C are exposed to the atmos here and have no freezing function. This eing' the case the liquid will not freeze upon said walls and hence it is not necessary to provide meansfor scraping the inner surfaces of the vessels.

The operation of thatjforrn of my inven-. tion which is herein shown and described, is I atively "low, approximating 'onefhundred' revolutions per m nute in most cases. 1 The freezing fluid v'alves,, are then openedand the fluid orbrine system beinginoperation, the H freezing fluid will be circulated through the members I and J. The temperature of the refrigerating members is thus lowered to a point. below freezing. The ice cream custard or like liquid to be frozen is admitted to the vessel or trough B through a suitable regulator (not shown) connected with the inlet D.

end of the member I, being subjected to the increasing refrigerative eflect of the member I as it flows or moves from end to end thereof. The body of custard which quickly accumulates in the vessel B when the inlet D is opened to admit the custard, partly submerges the member I, but never wholly submerges the same, for the reason that the outlet 1%] is below the top of the rotating mem- The direction of rotation of the member I is indicated by the arrow on Fig. 1 of the drawings, and it will be observed that the side of the member I which is adjacent to the outlet E rotates upwardly, tending to elevate the custard slightly, and in actual operation the height of the partially frozen custard at the outlet E considerably exceeds its height at the receiving end of the trough or vessel. The disk portions of the member I are of only slightly less diameter than the vessel B, and therefore the disks serve as partitions in the vessel and subdivide the body of custard into many smaller bodies, each of which is obvi-' ously subjected to the cooling effect of the moves toward the discharge end, which latter contains the discharging device or conveyor W. As in the case of the upper freezing member, the custard which enters the lower vessel flows therein in a direction contrary to the flow of the freezing fluid in the member J, the coldest end of which is at the discharge end of the vessel C. he body of cusi ard in the lower vessel C is acted upon by the refrig The disks prevent the rapid lit) crating disks in the same'manner as by the I disks in the upper vessel, being subdivided and. subjected to progressive refrigeration thereon and thereby up to the time that it reaches what may be termed the (liseharge' end of themember J i. e., the endv thereof whichis below the conveyor-XV. The merit-I ,ber J rotates in' the direction indicated bythe arrow in Fig.'1,jso that the side thereof which is below the conveyer rotates upwardly to- Ward the same and tends to lift the frozen custard Within reach of the conveyer. As the frozen custard in the vessel 0 is stifl'er or thicker than the custard in the vessel B, it is I reach of the conveyer, which being in rotation gently scoops off and withdraws the frozen custard from the top or surface thereof at the discharge end of the vessel C. The ice cream thus gently withdrawn or floated out of the top of the vessel C is propelled into the tube or trough V. It is smoothed out by the conveyer and discharged upon the inclined spout V.

The mechanical operation of the freezer being new understood I will further explain the freezing operation or process which is conducted therein, proceeding on the assumption that the machine isalready in operation, with both vessels filled and with a continuous supply of custard at the inlet D. As before explained, the disks of the refrigerating members I and J subdivide the body of custard into a large number of small bodies, the particles composing each of which are subjected to the direct refrigerating action of the walls which inclose them. The relatively warm custard which enters at the inlet D falls into the first space or subdivision of the vessel B. Here it encounters the first disk of the member I. The freezing fluid having passed through the other disks of the member I is warmest in the first disk; therefore, the fresh custard is not at first severely chilled, but nevertheless loses part of its heat. fro-.11 disk to disk loses part of its heat to each thereof, being gradually reduced to a low temperature, it being substantially true that no particle or small quantity of the custard is frozen at the first instant of its contact with the surface of the freezing member. From the foregoing it will be seen that the freezing operation is of a progressive nature and that such operation is only made possible by the subdivision of the body of custard in the freezing vessel B. As before explained, the disks are only partially submerged in the liquid, and in their rotation they carry ver thin films of custard. The custard whic i congeals upon the surfaces of the disks is scraped off by the fingers which extend downwardly between them and by the angularly positioned scrapers Z. The congealed or partly congealed quantities of custard are therefore returned to the vessel to be further Thus the custard as it flows or moves acted upon by the chilled member. The disks in rotating in the custard do not violently agitate or beat the same, and for this reason and because of the progressive refrigeration of the liquid, the buttering of the cus-. tard, observed in other freezers, is wholly avoided. As the top of the vessel is open to the atmosphere, the air reaches all parts of the surface of the custard, resulting in the thorough aeration thereof. Furthermore, the custard which is elevated by the disks flows through and between the scraping fingers and scrapers Z, being divided into a large number of fine or thin streams which take up large quantities of air. The ice cream is, therefore, aerated and expanded by air in the best possible manner, and the air which is once taken up by the custard is not forced out of the same again as in other freezers, because it is never subjected to shocks or to a beating action, which would tend to deflate the custard or cream. The progressive agitation and refrigeration to which the custard is subjected in the vessel B, and which results in delivering it at the outlet in a artially frozen condition, is reeated in t e vessel 0, in which latter the reezing operation is completed.

One of the great advantages of my machine resides in the perfect separation which is made between the frozen and the unfrozen particles of cream by the combined action of gravity and the elevating or lifting action of the rotating disks, it being evident that the frozen particles will always rise or float upon the more li uid portion of the custard. It is because of t is that only the completed product is carried away by the conveyer W, which operates in the continuously forming mound of ice cream which piles against the partition Y at the discharge end of the vessel C. The conveyer works in the top of the vessel G, extending part way across the same. It therefore works continuously in the body of ice cream and smoothes or refines it while pushing, scooping or floating it toward the outlet F, andthis process is continued in the discharge trough V. Solid masses of cream are never removed by the conveyer, for the reason that the conveyer prevents the formation of a mass of cream at the discharge end of the freezingvessel. It follows, therefore, that the tube or trough V is never more than partially filled with ice cream, and the latter is discharged into the spout V in small quantities or layers and without being subjected to pressure, which would deflate or compress the product. A further, and special advantage of my machine is that all partsthereof operate within the sight of the attendant, in other words, the process is carried on under the eyes of the operator, and he may therefore see and test the ice cream in its several stages of manufacture and is thus enabled to accurately control the operation .structed to discharge the finished of the machine and determine the quality of its product.

As numerous modifications of my invention will readily suggest themselves to one skilled in the art, I do not confine the invention to the specific structure herein shown and describe 1 Having thus described my invention, I

, claim as new and desire to secure by Letters Patent:

1. A continuous ice cream freezer com rising a vessel to contain the custard and w liCh is open at the to to ex ose the custard to view and to admit air t ereto, in combination with means for continuously supplying custard thereto, means for therein mixing, refrigerating and aeratin the custard and means for continuously discharging the finished product from the top of the vessel, substantially as described.

2. A continuous ice cream freezer com rising a vessel to contain the custard and w ich is open at the top to expose the custard to view and to admit air thereto, in combination with means for directing a stream of custard into said vessel, means for therein mixing, refrigerating and aerating -the custard and mechanism in the upper part of said vessel for discharging the frozen product therefrom,

substantially as described.

' 3. A continuous ice cream freezer comprising a vessel to contain the custard and which is open at the'top to expose the. custard to view and to admit air thereto, in combination with means for feeding custard thereto, means for therein mixing, refrigerating and aerating the custard and causing the finished product to rise and accumulate in the upper part of the vessel and said vessel being conroduct from its said upper part, substantially as described.

4. A continuous ice cream freezer comprising a horizontally elongated vessel to contain the custard and which is open at the top to admit air and expose the custard to view, means for supplying custard to one .end of said vessel, means for therein mixing, refrigerating and aerating the custard, and for driving the finished product toward the other end of the vessel, and means at said other end of the vessel for discharging the finished product thus delivered thereto, substantially as described.

. .5. A continuous ice cream freezer compristard and to deliver the finished product at I said opening, substantially'as described.

.6. continuous ice cream freezer com rising a vessel tocontain the custard and w 'ch is open at the top to expose the custard to view and to admit air thereto, in combination with means for continuousl maintaining a body of liquid custard in sai vessel, said vessel havin an opening above the normal liquid leve for discharging the finished product, a collecting and discharging device operable in the vessel and adapted to discharge theproduct through said opening, and mechanism in said vessel co-actlng to mix, refrigerate and aerate the custard and deliver the finished roduct to said device, substantially as descri ed.

zontally elongated vessel to contain the custard and having an open top to admit air thereto, in combination with means'for continuously maintaining a body of liquid 'cusdischarging the finished product from one end of said vessel, at a point above the normal level of the liquid custard and similarly elongated mechanlsm in said vessel for receiving the liquid custard at one end of the vessel, for agitating and aerating the custard, for moving it slowly toward the discharging means, for progressively refrigerating the custard and permitting the frozen product to rise to the surface of the liquid custard at the end of the vessel in posltion to be removed by said discharging means, substantially as described.

8. A continuous ice cream freezer com rising a vessel to contain the custard and w ich is open to expose the custard to view and admit air thereto,-in combination with internally cooled mechanism operable in said vessel and adapted to repeatedly and progressively refrigerate, mix and aerate the custard and means at the top of the vessel for discharging the finished product therefrom, substantially as described.

'9. A continuous ice cream freezer comrising a vessel to contain the custard in com liination with means for continuously sup- 'plying custard thereto, means in the top of the vessel for discharging the finished prod.- uct therefrom, an internally cooled mechanism operable in said vessel and adapted repeatedly and progressively.refrigerate, mix

operable to elevate the finished product to said discharging means, substantially as described.

10. A continuous ice cream freezer comprising a horizontally elongated vessel to contain the custard, in combination with means for continuously supplying custard thereto, means in the 'upper part of the vessel at the end thereof for discharging the frozen prod- 7. An ice cream freezer comprising a hori-' and aerate the custard and also adapted and i tard in said vessel, means for continuously uct therefrom and an internally cooled refrigerating and aerating mechanism operable in said vessel and adapted to repeatedly and pro ressively refrigerate the custard and propel the frozen product to the discharging means, substantially as described.

11. A continuous ice cream freezer comprising a horizontally elongated vessel, in

combination with means for supplying custard thereto, mechanism at the top of the vessel above the liquid custard level therein for discharging the finished product therefrom and internally cooled mechanism operable in said vesselIto'lrepeatedly and progressively refrigerate, mix and aerate the custard, and propel the finished product to said mechanism, substantially as described.

12. A continuous ice cream freezer comprising a horizontally elongated custard vessel in combination with means for supplying a stream of custard thereto, mechanism in the vessel for converting the custard into ice cream, and mechanism operable in the upper part of the vessel for continuously collecting and discharging the finished product from a the surface of the body of liquid custard in the vessel, substantially as described.

13. A'continuous ice cream freezer comprising a custard vessel and an internally cooled refrigerating member, relatively revoluble, in combination with perforated scrapers forming a partition in said vessel and co-acting with said refrigerating mem ber and therewith adapted to convert the custard into finished product and means for continuously discharging the finished product from the vessel, substantially as described.

14. A continuous ice cream freezer comprising a custard vessel and an internally cooled refrigerating member, relatively revoluble, in combination with scrapers coacting with said refrigerating member and therewith adapted to convert the custard into finished product, and frozen-product collecting and discharging means, arranged and operable in the upper part of said vessel, substantially as described.

15. A continuous ice cream freezer comprising a custard vessel and an internally cooled refrigerating member, relatively revoluble, in combination with scra ers coacting with said member and t erewith adapted to convert the custard into finished product, said vessel and member being mixing and aerating means co-aeting with said member, said means and member being relatively revoluble, means for supplying a stream of custard to said vessel and means in the upper part of said vessel operative to collect and discharge the finished product therefrom, substantially as described.

'17. A continuous ice cream freezer comprising a horizontally elongated custard vessel which is open at the top to expose the custard to View and admit air thereto, in combination with a similarly elongated internally cooled refrigerating member in said vessel, scraping, mixing and aerating means co-acting with said member in the vessel, said means and member being relatively revoluble, means for supplying a stream of custard to one end of said vessel and means in the upper part of the other end of said vessel to therein collect and discharge therefrom the finished product, substantially as described.

18. An ice cream freezer comprising a custard container or vessel which is open to atmosphere, in combination with internally refrigerated mechanism in the vessel adapted to mix, aerate and refrigerate custard therein said vessel having a discharge opening at its top and said mechanism being adapted to elevate the frozen product to said openin substantially as described.

19. An ice cream freezer comprising a nonrefrigerated vessel to contain the custard, in combination with an internally refrigerated member, revoluble in said vessel, scraping, mixing and aerating means co-acting with said member to convert the custard into ice cream and means for discharging the finished ice cream from the vessel, substantially as described.

20. An ice cream freezer comprising a nonrefrigerated stationary vessel to contain the custard, in combination with an internall refrigerated member operable in said vessef: scraping, mixing and aerating means eoacting with said member to convert the custard into ice cream, means for supplying custard to said vessel and said vessel having an opening at its top for the discharge of the ice cream, substant ally as described.

21. An ice cream freezer comprising a non-refrigerated vessel to contain the custard, in combination with an internally refrigerated member operable in said vessel, scraping, mixing and aerating means co-acting with said member to convert the custard into finished product, means for directing a stream of custard into said vessel and mechanism for collecting the finished product and discharging it from the upper part of said vessel, substantially as described.

22. An ice cream freezer comprising a nonrefrigerated horizontally elongated custard vessel, in combination with an internally refrigerated member revoluble in said vessel,

5 anism revoluble in the upper part of said vessel and adapted to remove the finished or frozen product therefrom and means for rotating said member and said mechanism,

substantially as described.

23. non refrigerated custard vessel which is open at the top to expose the custard to view and admit air thereto, in combination with an internally refrigerated member in said vessel, scraping means coacting -with said member to refrigerate, agitate and aerate the custard, said member and said scraping means being relativel revoluble in the vessel and adapted to e evate and collect the frozen product at the top of the vessel, means for supplying liquid custard to the vessel and means for continuously collecting and removing the finished product in and from the top thereof, substantially as described.

24. A continuous ice cream freezer com.- prising a horizontally elongated custard vessel, in combination with an internally cooled freezing member to be partially submerged in custard in said vessel, scraping .means for removing the frozen custard from said member and for causing it to move longitudinally in said vessel, and said vessel having an opening at its end for the discharge of the finished product, substantially as described.

25. An ice cream freezer comprising a custard vessel which is open to atmosphere at the top, in combination with means for directing a stream of custard into said vessel and maintaining the vessel in partially filled condition, an internally refrigerated member in said vessel, scrapers co-actingwith said member to remove the frozen custard therefrom and agitate or mix the custard, means causing the frozen product to collect upon the surface of theliquid custard adjacent to the up er part of a wall of the vessel, substantia 1y as described.

26. An ice cream freezer comprising a custard vessel which is open "to atmosphere at the top, in combination with means for directmg a stream of custard into said vessel and maintaining the vessel in a partially filled condition, an internally refrigerated member revoluble in said vessel, scrapers fixed in said vessel, co-acting with said member to convert the custard into ice cream and cause the same to collect upon the surface of the liquid custard adjacent to the upper part of a wall of the vessel and means for withdrawing the ice cream from the vessel, substantially as'described.

27. A continuous ice cream freezer com;

' prising a horizontallyelongated vessel which 1s open at the top to admit air to the custard,

in combination with means for directing a stream of custard into said vessel, a similarly elongated internally refrigerated member revoluble in said vessel, scraping means for removing the frozen custard from said member, said scraping means being suitably fixed in said vessel above said member and co-acting with said member to mix and aerate the custard and means for removing the frozen product from the surface of the custard in the vessel, substantially as described.

28. An ice cream freezer comprising a horizontally elongated vessel which is open at the top to admit air to the custard, in combination with means for directing a stream of custard into said vessel, a similarly elongated internally refrigerated member revoluble in said vessel, scraping means for removing the frozen custard from said member, said scraping means being suitably fixed in said vessel above said member and (o-acting with said member to mix and aerate the custard said member and said scraping means co-acting to propel the frozen custard to the end of the vessel upon the surface of the unfrozen custard, substantially as described.

29. A continuous ice cream freezer comprising a horizontally elongated custard Vessel, in combination with means for directing a stream of custard into said Vessel and maintaining the vessel inpartially filled condition, a similarly elongated internally refrigerated member revoluble in said vessel, scraping means for removing frozen custard from said member, said scraping means being fixed in the vessel above said member and co-acting with said member to agitate and aerate the custard and also propel the finished product to the end of the vessel and means at said end of the vessel for removing the finished product from the surface of the unfinished product, substantially as described.

30. An ice cream freezer comprising a horizontally elongated custard vessel which is open at the top to admit air to the custard, in combination with means for directing a stream of custard into said vessel, a similarly elongated refrigerating member revoluble in said vessel and normally partially submerged in custard therein, scraping means co-acting with the upper part of said refrigerating member, said member and said scraping means rising above the custard level in'said vessel and adapted to repeatedly lzontally'elongated custard vessel which is open at the top to admit air to the custard, in combination with means for directing a stream of custard into said vessel, a similarly elongated refrigerating member revoluble in said vessel and normally partially sub merged in custard therein, scraping means co-acting with the upper part of said refrigerating member, said member and said scraping means rising above the custard level in said vessel and adapted to repeatedly subdivide the custard into many streams which fall into the body of custard said vessel having a discharge opening at its top and said member and said scraping means also co-acting to elevate the finished product to said discharge opening, substantially as described.

32. A continuous ice cream freezing vessel comprising a substantially horizontal cus..

tard vessel, in combination with means for feeding custard thereto and maintaining a substantially constant level or quantity of liquid custard therein, mechanism at the top of the vessel above the custard therein for removing the frozen product from the surface of the liquid custard and means for H1lX ing, aerating and refrigerating the custard in the vessel and moving the frozen product to said mechanism, substantially as described.

33. A continuous ice cream freezer comprising a vessel, in combination with means for directing a stream of custard into said vessel, means for continuously removing the finished product from the vessel, progressive freezing mechanism for converting the custard into finished product and means in said vessel for regulating and governing the speed of the flow of the custard from the inlet to the discharge means, substantially as described.

34. A continuous ice cream freezer comprising a custard vessel having a custard inet and an ice cream outlet, in combination. with relative revoluble parts in said vessel adapted to convert the custard therein into ice cream and slowlv propel the same toward the said outlet and certain of said parts being adjustable to vary the propulsive effect of the relatively revoluble parts without varying the rotative speed thereof, substantially as described.

35. A continuous ice cream freezer comprising a horizontally elongated custardves- 'sel having at opposite ends a custard inlet and an ice cream outlet, in combination with ice cream discharging mechanism operable in" said outlet, relatively revoluble parts arranged in said vessel, similarly elongated and adapted to convert the custard. therein into ice cream, and to slowly propel the same toward said discharging mechanism and means in said vessel for varying the propulsive effect of said parts without varying the rotative speed thereof, substantially as described.

36. A continuous ice cream freezer comprising a horizontally elongated custard vessel having at opposite ends a custard inlet and an ice cream discharging mechanism, in

combination with relatively I'GVOlUblGJMLltS in said vessel adapted to convert custar into ice cream and to slowly propel the same toward said mechanism, means for operating said parts and said mechanism, means for starting and stopping said discharging mechanism during the operation of said )arts and certain of said parts being adjustable to vary the propulsive effect of said parts without varying the rotative speed thereof, substantially as described.

37. A continuous ice cream freezer comprising a horizontally elongated custard vessel having at opposite ends a custard inlet and an ice cream outlet, in combination with a similarly elongated internally cooled refrigerating member in said vessel, scraping means for removing partially frozen custard from said member, said member and said. scraping means being relatively revoluble and co-acting to agitate and aerate the custard and convert it into ice cream, said means and member also co-acting to slowly propel the custard from said inlet to said outlet and. also being adjustable while in operation to vary the speed of the longitudinal flow of the custard in the wheel, substantially as described.

38. An ice cream freezer comprising a horizontall y elongated custard vessel, in combination with a horizontally elongated internally refrigerated rotary member in said vessel, a plurality of fixed scrapers co-acting with said member, and a plurality of angularly adjustable scrapers also eo-acting therewith, substantially as described.

39. An ice cream freezer comprising a horizontally elongated custard vessel, in combination with a horizontally elongated internally refrigerated rotary member in said vessel, a plurality of fixed scrapers co-acting with said member, a plurality of angularly adjustable scrapers also co-acting therewith, said vessel being open at the top to admit air to the custard and to permit the adjustment of said scrapers, means for supplying custard to the vessel, mechanism for removing the frozen product therefrom and means for operating said member and said mechanism, substantially as described.

40. A continuous ice cream freezer comprising a freezing vessel which is open to atmosphere at the top, in combination with an internally cooled freezing element, scraping means co-acting therewith to agitate and refrigerate the custard in the Vessel and introduce air thereinto, means for continually supplying custard to said vessel and means for collecting the semi-frozen product in and discharging it from the top of said vessel, substantially as described.

A continuous ice cream freezer comprising an ice cream freezing vessel subdivided into a plurality of custard spaces connected in series, in combination with means co-acting to therein refrigerate, agitate and gress from space to space and convert it into ice cream, means for directing a stream of custard into the first of said spaces and means for discharging the frozen product from the last thereof, substantially as described.

44. A continuous ice cream freezer comprising a horizontally elongated freezing vessel subdivided into a plurality of connected custard spaces, in combination with co-acting means, adapted to cause the custard to slowly progress from space to space, means for directing a stream of custard into the first of said s aces, and mechanism operable at the top 0 said vessel and adapted to remove and discharge the frozen product from the upper part of the last space therein, substantially as described.

45. An ice cream freezing vessel comprising a horizontally elongated custard vessel and refrigerating means dividing the same into a plurality of connected custard spaces, 1n com aerating means therewit co-acting to progressively convert the custard into ice cream, said vessel. being open at the top to expose the custard to air, means for directing a stream of custard into the first of said spaces and means for removing the ice cream from the surface of the unfrozen custard in the last of said spaces, substantially as described.

46. A continuous ice cream freezer comprising a custard vessel having li uid inlet and outlet openings at its top, in com ination with rotary refrigeratin means subdividing said vessel into a plura 'ty of connected custard spaces, scrapmg means co-acting with said refrigerating means to remove the partially frozen custard therefrom and a itate and aerate the same, and means for ischarging the frozen product at said outlet, substantially as described.

47. An ice cream freezer comprising a custard vessel having its top open to atmosphere, in combination with a rotary refrigerating member subdividing said vessel into a plurality of connected custard spaces, scraping means co-acting with sai refrigerating means to progressively convert the custar ination with scralping, agitating and into ice cream and said vessel having an ice cream outlet adjacent to the end of said member, substantially as described.

- 48. A continuous ice cream freezer comprising a custard vessel having inlet and outet openings in its top, in combination with an internally cooled rotary refrigerating member subdividing "said vessel into a plurality of connected spaces, scraping means co-acting with said member to convert the custard into ice cream and certain of the scraping means being angularly positioned and co-acting with said member to propel the ice cream to said outlet, substantially as described.

49. An ice cream freezer comprising a horizontally elongated custard vessel having its top open to atmosphere, in combination with a rotary refrigerating member subdividing said vessel into a plurality of connected custard spaces, means for directing a stream of custard into the first of said spaces, stationary scra ers co-acting with said membar to convert t e custard into ice cream and means operable in the upper part of the last of said spaces for remoyin the ice cream therefrom, substantially as escribed.

50. In an ice cream freezer comprising a horizontally elongated custard vessel, in combination with .a rotary refrigerating member subdividin said vessel into a plurality of connected custard spaces, vfixed scrapers coacting with said member, angularl adjustable scrapers also co-acting therewit and means for rotating said member, gulstantially as and for the purpose speci- 51. An ice cream freezer comprising a horizontally elongated custard vessel, in

combination with a similarly elongated rotary refrigerating member which subdivides said vessel into a plurality of connected custard s aces, means for rotating said member, a

p urality of fixed scrapers co-acting with said member, a plurality of angularly adjustable scra ers also co-actmg therewith and causin the -ozen product to flow to the end of sai vessel and means for dischar ing the product from the vessel, substantia y as described.

52. An ice cream freezer comprising a horizontally elongated custard vessel, in combination with a rotary refrigerating member which subdivides said vessel into a plurality of connected. custard spaces, a,

plurality of adjustable scrapers co-acting with said member, means or directing a stream of custard into the vessel and mechanism operable in the top of the vessel for removing the frozen product therefrom, substantially as described.

53. A horizontal trough-like freezing vessel, in combination with an internally cooled rotary freezing element occupying a horizontal position in said troug g means for scraping said member and causing the frozen prising a horizontally elongated freezing ves- -smoothed, substantial sel which is open to the atmosphere at the top, in combination with rotary refrigerating means occupying said vessel and dividing the same into a plurality of vertical spaces connected throughout, means for supplying cus- .tard at one end of said freezing vessel, an

outlet duct at the opposite end of the vessel, stationaryscraping means co-acting with the refrigerating means above the surface of the body of the liquid custard and adapted to remove the partially frozen custard from the refrigerating means and subdivide the same into many falling streams-or jets; whereby the custard is refrigerated, aerated and y as described.

55. In an ice cream freezer, a freezing vessel which is open to atmosphere at the top, in combination with means for supplying the custard thereto, refrigerating means subdividing said vessel into a plurality of connected spaces, scraping means co-acting with said refrigerating means, said refrigerating means and scraping means rising above the custard in the vessel to aerate the custard and means at the top of the vessel for continuously discharging finished product ,from the surface of the liquid custard, substantially as described.

56. In an ice cream freezer, a custard vessel and means for supplying custard thereto, in combination with an internally cooled rotary member in the lower part of said vessel, a partition above said rotary member, suitable scra ing means arran ed on said tition an rotary means at t e top of the vessel for discharging semi-frozen custard therefrom, substantially as described.

57. In an ice cream freezer, a custard vessel and means for sup lying custard thereto, in'combination wit 'an internally cooled rotary member'in the lower part of said vessel, a partition above said member, adjustable scrapers arranged on said partition, and means at the top of the vessel for discharging semi-frozen custard therefrom, substantially as described.

58. In an ice cream freezer, a custard vessel and means for supplying custard, in combination with an internally cooled freezing member arranged in said vessel, a partition I arranged above said member and scrapers ed.

provided thereon, substantially as descri 59 In an ice cream freezer, a trough-like freezing vessel and means for supplying liquid thereto," in combination with an in:

ternally cooled rotary freezing member, horizontally arranged in the -lower part of said vessel, a partitlon arranged above said memparber, scrapers provided thereon and means at the top of the vessel for discharging semifrozen liquid therefrom, substantially as described.

60. In an ice cream freezer, a suitable vessel and means for supplying li uid thereto, in combination with an internal y cooled rotary member in the lower part of said vessel, a partition above said member, a plurality of adjustable scrapers for clearing said member and means at the top of the vessel adjacent to said partition for discharging semifrozen liquid substantially as described.

61. In an ice cream freezer, a suitable vessel and means for supplying liquid thereto, in combination with an internally cooled rotary member in the lower part of said vessel, a partition above said member, a lurality of individuallyadjustable scrapers or clearing said member andmeans at the to of the vessel adjacent to said artition fer discharging semi-frozen liqui substantially as described.

62. In an ice cream freezer, a freezing vessel and means for supplying liquid thereto, in combination with progressive freezing means, comprising an mternally cooled rotary member in the lower part of said-vessel, a partition parallel with said member, suitab e scraping means arranged on said partition and co-acting with said member in the freezing operation and rotary means at the top of said vessel for withdrawin and discharging semi-frozen liquid there om, substantially as described.

63. In an ice cream freezer, a freezing vessel and means for supplying liquid thereto, in combination with an internall cooled rotary member in the lower part of said vessel a partition parallel with said member, a plurality of adjustable scrapers co-acting with said member in the freezlng o eration and a rotary conveyer, occupying a orizontal osition in the up er part of said vessel for ischarging semiro'zen liquid therefrom, substantially as described.

64. In an ice cream freezer, two troughlike vessels arranged upon different levels, in combination with internally cooled rotary members provided in said vessels, stationary scrapers cooperating with said members and arranged above the same, a partition above the member in the lower vessel, a duct connecting the upper part of the upper vessel with said lower vessel, and rotary means adjacent to said partition for discharging the finished product from said lower vessel, substantially as described.

65. In an ice cream freezer, a custard vessel, in combinatiom with means for supplying a stream of custard thereto, means for withdrawing and discharging the frozen roduct from the surface of the liquid custard in said vessel, a plurality of internally cooled hollow disks arranged for rotation and partial subv to said disks, aplurality of stationary scrapers co-acting with said disks to clear said disks and return the custard to the vessel and means at the top of said vessel above the custard level for discharging the frozen product,substantially as described.

67. In an ice cream-freezer, a single troughlike vessel which is open at the top, in combination with-a freezing member horizontally arranged in said vessel and comprising a plurality of connected hollow disks, means for supplying freezing fluid to said disks, scraping means conforming to the peripheries and sides of said disks and mechanism at the top of the vessel for discharging the frozen contents thereof, substantially as described.

68. In an ice cream freezer, a trough-like vessel, in combination with a freezing member horizontally arranged in said vessel and comprising a plurality of connected hollow disks, means for supplying freezing fluid to said disks, scraping means conforming to said disks, suitable custard deflecting scrapers and means at the top of the vessel for discharging the frozen contents thereof, substantially as described.

69. In an ice cream freezer, a trough-like custard vessel, in combination with a horizontal freezing member arranged for rotation in said vessel and comprising a pluralityof connected hollow disks of slightly less diameter than said vessel, means for supplying freezing fluid to said disks, suitable scraping means co-acting with said .disks in the freezing operation and means for admittingcus- 45,138,111 to said vessel and other means for discharging finished product from the surface of the custard in the vessel, substantially as described. 7

70. An ice cream freezer comprising a horizontally elongated custard vessel,'in combie nation with an internally cooled rotary member occupying said vessel and composed of a p uralitv of connected hollow disks to contain a freezing fluid, in combination with a plurality of perforated scrapers for removing the frozen custard from the sides of said disks, and a plurality of 'angularly positioned scrapers for clearing the peripheries of said disks, substantially as described.

71. An ice cream freezer comprising a horizontally elongated custard vessel, in combinationwith an internally cooled refrigerating member occupying the lower part of said vessel and composedof a plurahty of .suitably connected hollow di ably connected hollow disks to contain a freezing fluid, a plurality of scrapers occupying vertical positions and adapted to co-act with the sides and peripheries of said disks to convert the custard into ice cream, substantially as described.

72. An ice cream freezer comprising a horizontally elongated custard vessel, in combination with -an internally cooled refrigerating member occupying the lower part of said vessel and composed of a plurality of suits s to contain a freezing fluid, a plurality of scrapers occupy ing vertical positions and adapted to co-act with said disks to convert the custard into ice cream, means for directing a stream of custard into the end of said vessel and means for removing the finished product at the opposite end of the vessel, substantially as described.

73. A horizontally elongated custard vessel, in combination with a refrigerating member comprising a plurality of connected disks occupyin vertlcal positions in said vessel and revo uble u on a horizontal axis, means for supplying eezing fluid to said disks, scrapers occupying substantially vertical positions inthe up er art of said vessel and co-actingwith sal dis means for admitting a stream of custard to said vessel and means at the 9nd of the vessel adjacent to the side wall thereof for collecting and removing the frozen product, substantially as described. I

74. An ice cream freezer comprising a vessel, in combination with an internally cooled .refrigerating member com rising a plurality of connected hollow disks aving a common axis, a plurality of scrapers arranged in said vessel and constituting a perforated partition therein and between and above said disks, and means; for removing the frozen product from the vessel, substantially as described.

75. An ice cream freezer comprising a custard vessel, in combination with means therein co-acting to convert custard into ice cream and ropel the same toward the top of the vessel in proximity to the upper portion of a wall thereof, said vessel having an outlet in said wall, a discharge head communicating therewith and a rotary spiral con--.

veyer o erable in said vessel and head, substantial y as described.

76. Anice cream freezer comprising ahorizontally elongated custard vessel, in combination with an internally cooled refrigerating member revoluble therein and comprising a plurality of connected hollow disks, a partitlon arran ed above said disks, perfo-- rated scraper ngers de ending from said partition between said (llSkS and adjustable angular scrapers co-acting with the tops of said disks, substantially as described.

77. An ice cream freezer comprising a horizontally elongated custard vessel, in combination with a similarly elongated internally cooled refrigerating member revoluble in said vessel and com rising a plurality of suitably connected ho low disks, a partition or bar above said member, perforated fingers attached thereto and adapted to clear the sides of said disks, angular scrapers also attached thereto and adapted to clear the peripheries of said disks, means for directing a stream of custard into one end of said yessel and said vessel having a discharge opening in its opposite end above the normal custard level, substantially as described.

78. In an ice cream freezer, two troughlike custard vessels connected by a custard passage at the top, in combination with internal r cooled rotary members arranged in the bottoms of respective vessels, suitable scrapers cooperating with respective members, means for supplying custard to one said vessel, and rotary means at the to of the other vessel for discharging the finis ed product therefrom, substantlally as described.

In testimony whereof, I have hereunto set my hand, this 13 day of Au ustfiooe, in the presence of two subscribing witnesses.

THEODORE L. VALERIUS. Witnesses:

IRVING R. HIPPENMEYER, BEN L. KINNEY. 

